Have you ever made a mess of a recipe? C’mon, man (or woman)! You probably have at least once. What about two recipes? No? Just me? Well that’s okay. I was able to salvage two recipes into one surprisingly delicious recipe that works like it was always supposed to be this way and it’s pretty alkaline thanks to the almond butter, almonds, and whole wheat flour. I’m calling it my, “Oops I did it again!” cookie pie because it is a result of two recipes going awry.
Before I can even tell you how to do it, let me link to both of the recipes that I botched to get my one, delicious recipe. The first recipe was found here, and it is for candied pecan almond butter cookies. If you don’t like candied pecans, I’m not sure you are someone I can have a close friendship with. When I saw this recipe I knew I had to make it. This was the second recipe that I botched.
The first recipe that I botched was a simple caramel recipe. Now I’ve made caramels before with my husband’s help. It’s great to do it as a two person thing when you aren’t too familiar with making it. For some reason I thought I could handle it on my own so I just did it by myself. Well, while you’re stirring the caramel, it’s a good idea to have the recipe beside you so you know the temperature to cook them to. I thought you were supposed to cook them to soft ball phase but you actually are supposed to make them to hard ball phase. Oops! So I called them soft ball caramels and they were really, really delicious. They are caramel, just really soft. Here’s where I got the original recipe.
These types of caramels are good for spreading on top of something (chocolate, bread, vegetables, whatever). I put some of the caramel on top of a layer of chocolate and then put home roasted, freshly picked peanuts on top of that with a sprinkle of salt and then coated it all with chocolate. They were the best candy I’ve ever eaten. Seriously. But that’s a recipe for another day.
Today, I am giving you a recipe that is botched to perfection. Trust me on this one.
“Oops I did it again” cookie pie
- 1/3 cup of raw cane sugar
- 1 cup almonds
- 1 cup salted butter, browned
- 3/4 cup all purpose flour
- 2/4 cup whole wheat flour
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 cup almond butter
- 1 large egg
- 1 tsp vanilla extract
- 1 tablespoon buttermilk
- 1/2 bag of miniature semi sweet chocolate chips
- 1 tbsp vegetable oil
- 1 tbsp butter (set aside- not to be mixed into the cookie pie)
Prep time: 5
Bake time:15 min
- Melt the cane sugar on medium heat until it starts to bubble. Add your almonds and mix well. Then, pour them out onto a plate to cool.
- Mix your dry ingredients: both flours, baking soda, and baking powder. Set aside.
- Heat your butter on medium to medium high until it melts. Keep stirring and heating it until the butter starts to brown. The solids in the butter are what brown but watch it closely so it doesn’t burn. Once it is nicely browned, pour it into a container to cool slightly.
- Combine slightly cooled butter and both granulated and brown sugar. Mix until they are fully incorporated.
- Add the almond butter to the sugars and butter mixture.
- Add the egg, buttermilk, and vanilla extract.
- Add the dry ingredients a little at a time until they are all mixed in. Don’t over mix! Just mix until they come together.
- Chop your almonds into smaller pieces, and add them and chocolate to the bowl. Again, just mix until all is incorporated.
- Place mixture in wax paper and form into a loaf. Pour the tablespoon of oil over the top and rub it in. Then, fold the wax paper closed and put the whole thing into the refrigerator for 3 – 4 hours.
- Grease an 8 or 9 inch cake pan. Press the dough into the pan as evenly as possible. The dough will be kind of crumbly, but that’s okay.
- Spread 1 tbsp of butter over the top of your pie. Then, take the caramels and stretch them out or chunk them up into bits and place on top of the pie. They will melt in the oven so it’s not necessary to cover every inch of the pie.
- Place in an oven preheated to 375 degrees and bake for 15 minutes until caramel is melted. Let cool before slicing. Enjoy!
Give it a try and let me know how it turns out!
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